A blog about living life to the fullest where recipes, pictures, and randomness abound. Every day is a journey and most days I like to take the long way.

Monday, 22 April 2013

Fast day nine

Today is fast day nine and weigh in number five. I'm down another pound so can't complain. I've got chilli in the crock pot for dinner tonight and I'm making corn bread to go with it. Corn bread is one of those comfort foods that brings back fond childhood memories of family dinner. This week's dessert is Peanut Butter Fudge Oatmeal Bars. I won't have any today but am looking forward to having one tomorrow!

Yesterday I made Chocolate Muffins, using all the ingredients this time, and the boys had them this morning for breakfast. They were declared a success. The photo and recipe are from Channel 4 Food. Just FYI, the recipe says it makes 10 but I got 12 muffins and I had to fill the cups to the top.

I also made a loaf of Cinnamon bread for the boys to have for breakfast this week. I used this recipe from a Whisk and a Prayer. They will have it tomorrow so I'll let you know what they think.

Photo from A Whisk and A Prayer

Corn Bread (Makes 8 pieces at 180 calories per piece)

Preheat oven to 400F/200C

2/3 cup all purpose flour

1/2 cup corn meal

3 Tablespoons sugar

1 Tablespoon baking powder

1/4 teaspoon salt

1 egg

1/3 cup semi-skimmed milk

2 Tablespoons oil or melted butter

2 Tablespoons softened butter

2 Tablespoons honey

In a medium bowl combine first five ingredients and set aside. In a small bowl combine the egg, milk and 2 Tablespoons of oil or melted butter. Add liquid ingredients to dry ingredients and stir just until combined, batter will be very thick, do not over mix! Spread into a lightly greased 8x8 baking pan. Bake in preheated oven for 20 minutes or until toothpick inserted into the centre comes out clean. While the corn bread is baking, combine the remaining 2 Tablespoons butter with the honey. After you take the pan out of the oven, use your toothpick to poke holes all over the cornbread. Spread the combined honey and butter mixture evenly over the top of the corn bread and let it soak in. Cut into 8 pieces and serve.

Corn bread with honey butter glaze

Peanut Butter Fudge Oatmeal Bars

Preheat oven to 350F/170C

Lightly grease a 9x13 baking dish

Crust Ingredients:

3 cups quick cooking oatmeal

2 1/2 cups plain flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

2 cups packed brown sugar

2 eggs

1 Tablespoon vanilla

Filling Ingredients:

14 ounce (standard size) can of sweetened condensed milk

5 ounces milk chocolate

5 ounces dark (plain) chocolate

1/3 cup peanut butter

1/2 Tablespoon vanilla

Combine first four ingredients in a medium mixing bowl and set aside. In a large mixing bowl cream butter and brown sugar. Add the eggs and vanilla and mix until totally combined. Mix in the dry ingredients. Press 2/3 of this into the baking dish. In a small saucepan, combine the milk, the chocolate, peanut butter and the vanilla over medium heat. Stir until the smooth. Pour over the oatmeal layer. Dot the chocolate layer with the remaining oatmeal mixture. Bake in preheated oven for 30-35 minutes or until the top is golden brown. Cool completely before cutting into bars.

Peanut Butter Fudge Oatmeal Bars

An addendum to the Peanut Butter Fudge Oatmeal Bar recipe, Connor has suggested it needs more peanut butter so next time I will use 1/2 cup and see how he likes that.